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Caramel
(E150(a)-(d))
Caramel colour (also known as burnt sugar)
is the world's most widely consumed (by weight) food colouring
ingredient.
Caramel
colour results from the controlled heat treatment of carbohydrates
(sugars, malt
syrup, molasses, and/or starch hydrolysates), in the presence of
food-grade acids, alkalis, and/or salts, in a process called caramelisation.
| COLOUR |
NAME |
STABILITY
|
APPLICATION
|
| |
|
HEAT
|
LIGHT
|
ACID
|
Drink
|
Ice
Cream
|
Confectionery
|
Dairy
|
Dessert
|
Sauce
|
Meat
|
| Flour |
Sugar
|
|
Caramel |
Good
|
Good
|
Good
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
| Please note this summary takes into account
physical suitability, but does not account for legislative restrictions. |
Caramels come in many shades, from yellow shade brown to dark brown. The colour
indicated above could be considered a mid range shade.
Caramel can be found in almost very type of industrially produced food, including
beer and non-alcoholic beverages, baked goods, desserts, confectionery,
cereals, snackfoods,
sauces, soups & seasonings,
cooked meats, poultry & fish,
appetizers, and
pet foods.
Hawkins Watts New Zealand can supply liquid and powdered
caramel colours.
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The
Hawkins Watts New Zealand COLOUR SELECTOR
